Spiced Squash Custard

Baked custards have long comforted American tables, especially when autumn squash joins the mix. This silky version folds butternut puree with maple and warm spices into a gentle oven-set cream, finished in individual ramekins.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 265 cal
• 7g protein
• 28g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1 1/2 cups butternut squash puree
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 2 egg yolks
• 1/3 cup maple syrup
• 1/4 cup light brown sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine sea salt
• 6 fresh sage leaves
• 1 tablespoon unsalted butter
• 3 tablespoons toasted pepitas

Instructions

1. 1Preheat the oven to 325°F. Lightly butter six 6-ounce ramekins and place them in a deep roasting pan. Bring a kettle of water to a boil for the water bath.
2. 2In a medium saucepan over medium heat, warm the milk, cream, and whole sage leaves until the mixture is steaming and tiny bubbles form the edges, about 4 minutes. Do not boil. Remove from heat and let the sage steep 10 minutes, then discard the leaves.
3. 3In a large bowl whisk the eggs, egg yolks, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt until completely smooth and slightly pale.
4. 4Whisk the squash puree into the egg mixture until no streaks remain. Slowly stream in the warm sage-infused milk while whisking constantly so the custard stays silky.
5. 5Strain the custard through a fine-mesh sieve into a pitcher to catch any stringy squash fibers or egg bits. Divide evenly among the prepared ramekins.
6. 6Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven.
7. 7Bake until the custards are set at the edges but still have a gentle jiggle in the center when nudged, 35 to 42 minutes. Centers should look glossy, not liquid.
8. 8Remove ramekins from the water bath with tongs and cool on a wire rack 20 minutes. Serve warm or chill at least 2 hours for a firmer set.
9. 9Just before serving, melt the remaining butter in a tiny skillet, toast the pepitas until fragrant, and spoon a few over each custard for crunch and harvest color.